Founded in 1878 by the entrepreneur of the same name, Salumificio Giuseppe Citterio was established in Rho out of the passion and vision of Giuseppe Citterio, a young charcutier who invented a method for preserving Milanese salami, designed to bring Italian flavours to emigrants overseas. Since then, six generations of family and entrepreneurial history have built a brand synonymous with quality, innovation and tradition.
Thanks to the care taken in preparing the products and the innovation in production processes, by the end of the 19th century Citterio had received five gold medals in just five years, marking the beginning of a journey of excellence.

In 1955, Citterio became one of the first Italian companies to set up an in-house laboratory for chemical and bacteriological analysis, and in 1986 it introduced modified-atmosphere packaging, which preserves freshness and flavour.
Production in the traditional regions of origin reinforces the authenticity of the recipes, whilst participation in Expo Milano 2015 confirmed the company’s role as an ambassador for Italian cured meats.
Today, with nine factories in Italy and two in the USA in Freeland, Pennsylvania, Citterio brings the excellence of Italian cured meats to tables all over the world.